These two ingredient pumpkin muffins are easy and cheap to make! They're lighter in calories and make a great snack for kids.
Bath and Body Works released their fall candles, Starbucks announced the launch date of the PSL and football is here . So that means it’s somewhat appropriate to make pumpkin recipes, right?
You could call me pretty basic when it comes to fall. I have no shame in admitting I go all in on fall flavors. Which is why we have all the pumpkin recipes on our website including healthy pumpkin muffins, healthy pumpkin pancakes, paleo pumpkin bars, pumpkin pie oatmeal, healthy pumpkin bread, or iced pumpkin spice lattes. You get the point. We love pumpkin.
So why not make pumpkin spice muffins that are on the lighter side? It just feels like a nice addition to all our pumpkin recipes.
Why We Love Two Ingredient Pumpkin Muffins
- Easy and cheap: they only require two ingredients so that means minimal mixing and a few ingredients to buy. They're the easiest muffins you'll ever make!
- Lighter: There aren't any eggs or oil in this recipe so they're lower calorie and just lighter on your stomach. This also means it's a vegan recipe!
- Moist: the texture of these pumpkin muffins are incredible! The pumpkin puree adds so much moisture.
- Fun baking project: these easy pumpkin muffins are a great way to get kids involved in the kitchen because there's only two ingredients and no measuring required.
Your shopping list is going to be short when you make this two ingredient pumpkin muffins recipe. So short you may not need a list! Here are the two simple ingredients:
- Box of cake mix: we're using spiced cake mix but feel free to use other cake mixes, like white cake mix and add your own pumpkin pie spice.
- Can of pumpkin: not the pumpkin pie filling, just the plain can of pumpkin puree.
How to Make Two Ingredient Pumpkin Muffins
- Add the box of spice cake mix to a large bowl with one can of pumpkin puree. Whisk with a spatula or wooden spoon. Do your best to get all of the lumps of dry cake mix out of the batter. You may need to use a hand mixer or electric mixer to get all of the lumps out, but be careful not to over mix.
- We're making adorable mini muffins, so fill a mini muffin tin with muffin liners and scoop the batter in until they're almost all the way full. If you don't have cupcake liners, spray the muffin pan well with nonstick spray.
- Bake them at 350°F for 11 minutes or until an inserted toothpick comes out clean.
- Remove the muffins from the cupcake tins and cool slightly on a wire cooling rack before serving.
Allow the muffins to cool completely and store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
To freeze, wrap each one individually in plastic wrap and store in an air tight container or freezer bag for up to 3 months. Thaw overnight in the fridge. We love to keep these in the fridge all week for a quick afternoon snack for our daughter.
- Carrot muffins: use a carrot cake mix instead of the spiced mix.
- Large muffins: fill a 12 count muffin tin and bake the muffins for 18-20 minutes.
- Add frosting: use the cream cheese frosting recipe from our pumpkin cupcakes.
- Gluten-free: use a gluten free yellow or white cake mix and add 1 tablespoon of pumpkin pie spice.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Easy Pumpkin Recipes
- Pumpkin streusel muffins
- Gluten free pumpkin muffins
- Low carb pumpkin muffins
- Healthy one bowl pumpkin muffins (gluten free dairy free)
Two Ingredient Pumpkin Muffins
- 1 box spiced cake mix
- 1 (15 ounce) can of pumpkin puree
- 1 bag of mini semi sweet chocolate chips optional
- Muffin Tin or Mini Muffin Tin
- Muffin Liners
- Preheat the oven to 350°F. Line a mini muffin tins with muffin liners and spray with non stick cooking spray. See notes for larger muffins.
- Add the spice cake mix and pumpkin puree to a medium bowl and use a wooden spoon or rubber spatula to mix them together. Do your best to get all of the lumps out. You may use a hand mixer if that's easier, just be careful not to overmix. The batter should be very thick and somewhat sticky. Mix in the mini chocolate chips if using.
- Fill the prepared mini muffin tins with batter almost all the way full then bake for 10-12 minutes, or until the muffins are set.
Hilary Nelson says
I just tried these in a bunt pan, and it is amazing! Kind of a pumpkin gingerbread cake. Sprinkled it with powdered sugar, but certainly not needed. Baked it 29 minutes, and came out perfectly. I omitted the chocolate chips, but sure that would have worded as well!
What an easy and delicious recipe!
Molly Leonard says
Wow Hilary! That sounds amazing:) I'm going to HAVE to give that a try.
Sofia Graf says
MY Kids love the two ingredient pumpkin muffins but I bake them with ghee. Baking with ghee is a better option for ghee's flavor, ghee's high smoke point, and ghee nutrition. Try ghee for the muffin making, you can easily subside the smell of pumpkin.